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Month: July 2017

By Chris Mosler Today I bring you the best of summer with this Vegan Tapas and light, fragrant, softly sparkling Thatchers Katy Cider – the holidays are finally here! Three of our brood are recharging in the nest while the fourth is due back from his distant travels in three weeks time – hoorah, hoorah! Long lazy days […] …read more

By Jacqueline Meldrum Happy Monday! How are you?I’ve had a good week. I was at work Monday and Tuesday then I had the rest of the week off with Cooper. It was great to spend some proper time with him. We spent time in our favourite book shop, went out for lunch, visited a museum, played board games, made pizza from scratch and did some eye bombing. It was great fun and over way too quickly. I’m back at work today and feeling quite sad about that. Why do holidays whizz by so quickly?I’m back into the daily routine now and that means …read more

By Sus Davy We are blessed in Bath with many a good restaurant. New ones pop up each week and it’s always exciting to check out the new kid on the block. One recent newbie is Tapas Revolution. Tapas Revolution is the brain child of Spanish chef Omar Allibhoy, and the Bath branch is his seventh tapas bar opening. Tapas Revolution, Bath promises to offer dishes cooked with the finest ingredients sourced from small artisan producers in Spain, all freshly prepared. Served alongside premium Gin Tonics, in the traditional Copa de Balón (balloon glass) and an extensive Spanish inspired cocktail list created …read more

By Sheryl Julian Have you ever cooked with farro before? This wheat grain is chewy, nutty, and filling. It’s also not much harder to prepare than brown rice.
Mix cooked farro with some vegetables, as we’ve done here, and you have an easy side dish for dinner or even a light lunch for the week! Just add some chicken or a poached egg for a complete meal.
Continue reading “Farro Salad with Green Beans, Corn, and Cherry Tomatoes” » …read more

By Stephanie Summer road trips are the best. So far we’ve seen the world’s largest axe, boughten fresh strawberries from a roadside stand, and eaten so many fresh cut fries. The fresh cut fries on this side of the world are a… …read more

By Elise Bauer Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?
In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).
While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake! Continue reading “Baked Chicken Parmesan” » …read more

By Grace Hall The Eats Amazing blog is all about having fun and getting creative with food, and fun food ideas don’t come easier than this one for kiwi fruit dinosaur eggs! This fun little snack idea is quick and easy to achieve, and perfect for popping in a dinosaur themed lunch box, a quick fun snack or…
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The post How to Make a Kiwi Fruit Dinosaur Egg appeared first on Eats Amazing. …read more

By Erin Alderson Of all the components I’ve shared so far, this romesco sauce recipe is my favorite. It’s an easy sauce/spread that’s made from a few simple ingredients, primarily roasted red peppers. If it’s summer, I recommend making your own roasted red peppers but during the cooler months, jarred roasted red peppers sustain me. Romesco’s smokey flavor is wonderful on sandwiches, with eggs, and especially with roasted vegetables. Make a batch on the weekend and use throughout the week- you won’t regret it. and see the recipe.The post Romesco Sauce | Component Cooking appeared first on Naturally Ella. …read more

By Bintu An abundance of courgettes, surplus lemons from some raspberry lemonade and some half-spilt polenta whizzed up into the magic that is this courgette almond polenta cake.
Continue reading Courgette Almond Polenta Cake {Gluten-free} at Recipes From A Pantry. …read more

By Garrett McCord The classic margarita has a nobility that’s expressed by its simplicity—tequila, orange liqueur for sweetness, and tart lime juice.
Just three ingredients, harmoniously combined and perfectly balanced.
Continue reading “Classic Margarita” » …read more

By foodwishes@yahoo.com (Chef John) I’ve never been to Spain, so to what extent this is actually Spanish octopus, I can’t really say, but after having enjoyed this underrated seafood in more Spanish restaurants than I can remember, it has to be pretty close. Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. Which is why I’ve never understood all the crazy tips and tricks, for achieving the perfect texture.Some …read more

By foodwishes@yahoo.com (Chef John) I don’t do a lot of giveaways, or any giveaways, but I’m not above promoting one, especially when I’m part of the prize! Sure, my Summer Grilling Guide is a consolation prize for those who don’t win a new Char Broil grill, but technically, it’s still a prize. Here is the link to enter. Good luck!.

By Jacqueline Meldrum Did I have you at potatoes or was it the cheese?Think cauliflower cheese with baby potatoes but in a creamy cheese and spinach sauce topped with golden melted mozzarella. Vegan? Don’t worry I made a dairy and vegan version of this dish for you.There really is nothing like a cheesy bake on a dreich, wet day.British GemsI used these British Baby Gem Potatoes from Sainsbury’s in my bake. They have a golden colour and buttery flavour which is great in a salad and also just what I needed in this dish is they are waxy potatoes so they hold their …read more

By Becca @ Amuse Your Bouche Firstly, thank you so much for all the nice comments on my last post! You’re all so lovely.
Now, I’m always being asked to share more lunch options, so hopefully some of you will enjoy this recipe. These pesto white bean tortilla roll-ups may not look like much, but they’re seriously tasty, and brilliant for popping in a lunchbox. They’re stuffed with a classic combination of basil, tomato and mozzarella, with white beans for extra protein and to make them nice and creamy. Tortilla roll-ups are so simple, but they’re possibly one of my favourite ever lunches. Don’t underestimate these little …read more

By Erin Alderson I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required. This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this …read more

By Elise Bauer This berry and banana terrine is one of my favorite summer desserts. It’s so pretty!
It’s packed with potpourri of berries, speckled with banana slices, and held together with a grape-juice based gelatin.
Think Jello, but a grown-up, sophisticated version, with all natural ingredients and much less sugar. Continue reading “Berry and Banana Terrine” » …read more

By Riz There aren’t many recipes that can compete with a breakfast/brunch classic like French Toast – just think about it, the perfect French Toast with crispy edges, a custardy middle, dressed in a delicious mixed berry compote with a drizzle of the sweet ambrosia that is pure maple syrup, and a sprinkling of icing sugar. Sound good? Enough adjectives? Okay, let’s eat.

The Perfect French Toast
Finding the perfect French Toast recipe can be daunting. After all, everyone knows how to make French Toast, and more than that it’s hard to decide on what one means by perfect French Toast. Perfect for who? …read more

By Riz There aren’t many recipes that can compete with a breakfast/brunch classic like French Toast – just think about it, the perfect French Toast with crispy edges, a custardy middle, dressed in a delicious mixed berry compote with a drizzle of the sweet ambrosia that is pure maple syrup, and a sprinkling of icing sugar. Sound good? Enough adjectives? Okay, let’s eat.

The Perfect French Toast

Finding the perfect French Toast recipe can be daunting. After all, everyone knows how to make French Toast, and more than that it’s hard to decide on what one means by perfect French Toast. …read more

By Stephanie We have been eating a ton of seafood, as one does while on the coast. But, I’ve noticed, in all of our lobster, clam, and fish eating, that there aren’t a lot of prawns on the menus. I think it’s… …read more

By Bintu This balsamic roasted berry smoothie has been whipped up pretty regularly in my kitchen recently. Put it this way it going to be one of my main summer drinks of choice.
Continue reading Balsamic Roasted Berry Smoothie {Vegan) at Recipes From A Pantry. …read more

By Sheryl Julian A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana.
This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright.
Continue reading “Pasta and Bean Picnic Salad” » …read more

By Bintu Welcome to the bestest new dish in town. Yeap, that would be this ginger beer pulled pork recipe.
Continue reading Ginger Beer Pulled Pork – African Recipe (Gluten-free) at Recipes From A Pantry. …read more

By foodwishes@yahoo.com (Chef John) Assuming you haven’t used up all your homemade filo dough already, as promised, here’s my method for building what I think is a beautiful baklava. Like lasagna, there are as many versions of this, as there are cooks who make it, but regardless of the exact ingredients, or specific number of layers, the technique is the same. I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. As I …read more